Skip to main content Share
& Save

Pink Raspberry Punch

By Paula Deen

JUMP TO RECIPE

Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 5 minutes

Servings: 1 gallon

Ingredients

  • 1 (2-liter) bottle ginger ale, chilled
  • 1 (1-liter) bottle fruit juice, chilled
  • 4 cups pineapple juice, chilled
  • 1 quart raspberry sorbet, slightly softened
  • 1 (12-ounce) package frozen raspberries

Directions

In a large punch bowl, gently stir together ginger ale, fruit juice, and pineapple juice. Scoop sorbet into punch, and top with raspberries. Serve immediately.

Cook’s Note: Mix and match flavors of juice, sorbet, and fruit to create endless combinations.